Carrot and Zucchini Gingerbread with Toasted Almond Oil and Honey Ginger White Balsamic Glaze

Moist, warmly spiced gingerbread gets a nutritious twist with carrots and zucchini. The toasted almond oil adds rich flavor, and the honey ginger balsamic glaze is the perfect sweet finish.

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

Gingerbread:

• 1 ½ cups whole wheat flour

• 1 cup finely grated zucchini

• 1 cup finely grated carrot

• ½ cup toasted almond oil

• ½ cup molasses

• 2 large eggs

• 1 ½ cups brown sugar

• 1 tbsp freshly grated ginger

• 1 tsp cinnamon

• ¼ tsp cloves

• ¼ tsp allspice

• ½ tsp salt

• ½ tsp baking soda

• 1 cup hot water

Glaze:

• 1 cup powdered sugar

• 1 tbsp honey ginger white balsamic

Instructions

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with toasted almond oil.

2. In a large bowl, whisk together flour, baking soda, cinnamon, salt, allspice, and cloves; set aside.

3. In a separate bowl, whisk almond oil, brown sugar, eggs, molasses, and fresh ginger until combined. Stir in grated carrot and zucchini.

4. Add flour mixture to wet mixture in three parts, alternating with hot water, mixing until just combined.

5. Pour batter into prepared loaf pan and bake 45 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pan for 10 minutes, then turn out onto a rack to cool completely.

7. Whisk powdered sugar and honey ginger balsamic together to form a glaze; drizzle over cooled gingerbread before serving.